I've gained.... not happy but not surprised!

I did promise to publicise my weight loss (or gain) every week in February to help keep up momentum ....so ..... I've gained a pound. I'm a bit annoyed - not with the scales, but with myself BUT if I'm being totally honest I probably got off lightly with only a pound.

I knew I blew my points allowance on Saturday with hospitality at the Rugby but then I carried on the boldness into Sunday..... the hangover munchies AND a delicious Pork Belly roast meant I consumed WAYYYYYY too many calories over the whole weekend! (But the pork crackling was scrummy, the wine and cider like sweet milk and the hangover munchies very much needed!)

So a great weekend - and like any great weight watcher I will draw a line under it and move on and vow to lose 2 - 3 pounds next week!

Tonight's recipe is courtsey of my mucker and colleague Claire Mc Dougall and with Chinese New Year on Sunday - this really looks and tastes like the real deal!

Sweet and Sour Chicken

Serves 4

Propoints per recipe 18, per serving 5

2 chicken breasts

low fat cooking spray

1 medium onion, cut into wedges

2 peppers (any colour) and cut into big chunks

225g can water chestnuts

2 garlic cloves, crushed

25g chunk fresh ginger, grated

ground black pepper

Sauce

425g can pineapple chunks in juice

2 tbsp cornflour

150ml water

2 tbsp dark soy sauce

2 tbsp white wine vinegar

2 tbsp soft light brown sugar

2 tbsp tomato ketchup

1/2 tsp dried chilli flakes

1. to make the sauce, drain the pineapple in a sieve over a bowl and keep all the juice - there should be about 150ml. Put the cornflour in a large bowl and stir in 3 tbsp of the juice to make a smooth paste. add the remaining juice and the water, then stir in the soy sauce, vinegar, sugar, ketchup and chilli flakes until combined. Set aside.

2. cut each breast of chicken into chunks. Spray the pan with the oil spray and stirfry the onion and peppers for 2 minutes over a high heat. drain the water chestnuts and cut them in half horizontallly.

3. spray the pan again (with the peppers and onion still in the pan)and add the chicken and stir fry for 2 minutes until coloured on all sides. Add the garlic, ginger, pineapple chunks and water chestnuts and stir fry for about a minute - keep everything moving.

4. give the cornflour and juice mixture a good stir and add it to the pan. Stir well, season with some ground pepper and bring to a simmer. Cook for 4-6 minutes until the sauce is thickened and glossy and the chicken is tender and cooked through.

5. serve with rice or noodles and prawn crackers for extra points!!

ummmm

Thanks Claire!